How to Sharpen Your Chef Knives

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marcusburic.com In this video, Chef Marcus Buric shows us the importance of keeping your knives sharp. Aside from sharp knives making your cooking life easier, it's also the best way to keep safe. Dull knives are the number one reason people get hurt in the kitchen. Learn the best techniques for keeping sharp!

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19 май 2011

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Комментарии : 308

@burton54ify 7 лет назад

An awesome instructional video. Thankyou chef.

@beesaregirls2197 9 лет назад

Helpful and to the point, thanks!

@fariedizwan 11 лет назад

i love the way how you sharp your knife! awesome

@giusemancuso 8 лет назад

many thanks for this very clear guide

@JustForFunST 11 лет назад

Thanks! I'm going to look it up!!!

@starlite556 10 лет назад

Thank you. Great video!

@joebreaker100 12 лет назад

thanks for posting this wonderful vid

@venivinivinci 8 лет назад

this is the only video i have watched about knife sharpening that has discussed the rolling of the edge, a lot of people will feel that roll of think that is the edge. Thank you.

@docdavidb 12 лет назад

Marcus, great tutorial on hand sharpening. For sharpening without power, I think your method makes perfect sense. Personally, I use an electric belt sander followed by a leather strop for my chef knives. The diamond steel or regular steel is used for in kitchen touch-ups.

@TheTheEnixero 12 лет назад

Nice video Marcus, thanks. Like your 3 stone machine. I use a regular two sided stone to keep my home kitchen knives sharp. Greetings from Spain.

@betzaleldaniel 11 лет назад

That was the most informative video on how to sharpen a knife!

@see2417yt 11 лет назад

thanks for the video.

@bjarbj944 7 лет назад

Thanks for the video

@99butcher99 11 лет назад

tighten the fittings on the sharpener. it keeps slipping on you Just before you knife gets really sharp the old edge will fold over and feel like a little edge if you run your finger from the back of the knife off the sharp edge. Keep going on the fine stone until that edge disappears. A steel is not for sharpening your knife. It just keeps that fine edge straight. An old worn steel actually works better on a sharp knife than a new rough one. Best tutorial ever on knife sharpening

@richyearle007 11 лет назад

That was fantastic..I came across this by accident and learned a lot...thanks

@Barbarra63297 12 лет назад

I use that rubberized shelf liner to hold my stones in place works great and dries fast when your done.

@juanjoseamador7614 9 месяцев назад

I'm really pleased with this! It works like a charm ru-vid.comUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

@cahoonu 12 лет назад

Hey people, there's nothing wrong with the way he sharpens those knives. Maybe ease up on the diamond, that's all. Marcus, if you want to get those stones to work better with water, boil the oil out of them with some detergent and Simple Green. Unlike the whingers on here, this man uses his knives every day. Great video. Thanks.

@VishwaNathGummaRaju 9 лет назад

Chef, do not be put off by the unkindly remarks. Each has own way of doing things right and better. We can see you are great. Keep the tutorials coming. We are beholden to u. VishG

@markleng67 8 лет назад

+ViswaNath GummaRaju Agree...Seems that even the "experts" disagree among themselves... One even said you should NOT hone after sharpening! If not then, *WHEN?* The chef opened by saying: "Today I'm going to show you how to sharpen a knife" Obviously aimed at uninformed viewers. Then all the "experts" come out and tell him the *correct* way. SMH. I think Blaine et al should form a committee to remove all "incorrect" videos from youtube. I sharpen my blades and woodworking tools to a razor edge and yet I still enjoyed this Chefs video! Why not?

@Salar73 12 лет назад

just had the time to watch some of your well done vids...of course they are of a different level what we see here, ...might be too much for average user, but its where everyone should try to come if he really wants to get out of high class knives what their makers have put in...cheers and compliment

@okimike100 10 лет назад

Thank you I now understand how to sharpen.

@WoWTrygin 12 лет назад

Thanks for the reply =)

@todome1 10 лет назад

I've been sharpening all types of knives freehand since I was 10 years old (taught the basics by my grandfather) and there are certainly multitudes of techniques and stones. The Chef's method was pretty sound. I don't hone exactly in that manner but IMO it's all what works best for you.

@jawadibrahim2367 8 лет назад

I started at 13 years old. I did it because my very first knife I owned got blunt from use and abuse. now I'm learning more and more about knife sharpening and I bought a very nice equipment for knife sharpening. gotta be careful now because I get them knives hair poppin sharp :-)

@graemetalbot01 10 лет назад

As a butcher my Knives are tools as a tool they have a finite life. So I've always treat them as disposable. That said a good sharpening system is a better investment than than an expensive blade that will ultimately wear out over time whilst sharpening it.

@stizan24 10 лет назад

I like how I come to watch this video and all of a sudden everybody and their brother is an expert. Please PLEASE make a video showing me, the guy trying to learn how to sharpen his knives, how to sharpen a knife.

@jxpowers 10 лет назад

Haha your humor is great 6/10

@MrWirelesscaller 11 лет назад

Consistent motion, angle, and quality abrasive media (sharpening stones, sanding belts/paper/film, compound coating leather or wood, or diamond coated plates). If you can't do this by free hand then use either a draw sharpener or use an angle jig. The longer and wider the abrasive surface the much easier it is to free hand sharpen for most beginners.

@jedirifleman 11 лет назад

This is one of those cases where "if you get the edge you want you did it right". Would I use water on "india" stones ? No. Crystolon stones? No. I wouldn't even use those stones with oil. I prefer waterstones of both synthetic and natural varieties. FYI I have a few stones I let concave on purpose for sharpening- stropping my convex knives on so all stones don't HAVE to be flattened though most SHOULD. He obviously makes a living with his knives-edges and is happy about it so I say "let it be".

@Haures66 11 лет назад

For my knives, I just hone them down every couple of days on a 3000 grit sand paper (it's more like a strop, just not leather) I found at my local automotive store, works beautifully, only cost 6-12$ Puts a razor-sharp finish on them I still use stones though for my duller knives, and then take them to my strop

@s258298 11 лет назад

Good I did get something out of that so thanks'

@druss65 11 лет назад

I use the "scary sharp" method on my knives (as well as plane irons and chisels), which can get you an edge you can shave with in a couple minutes. There's a bunch of videos on it, but you basically use increasingly finer grit sandpaper on a flat surface. After you get up to around 1200 grit, you'll have a razor sharp edge. For occasional sharpening, it's much cheaper than the stones.

@NaihanchinKempo 11 лет назад

most times i use a Spyerco sharp maker.. last week i bought 2x8" spyerco ceramic stones Med, fine, and extra fine i thought id try and learn hand sharpening will see how it works out..i do need a DMT course stone though Im a knife nut so i have lots to practice on ..btw i do the same on my arm :)

@WoWTrygin 12 лет назад

I can see you have some Global knives lying in the background, but I can't see any logo on the knife you were sharpening, well I couldn't see the logo on the Globals either but they are very unique looking. Was wondering if it was a Scanpan? It looks very familiar to the knife I use (I use a Scanpan, the Blade looks very familiar but the handle has their logo on it and looks different), I have both Global and Scanpan. =)

@diogatus 12 лет назад

where can I purchase that sharpening kit?

@spirittoo 11 лет назад

Question ... can those knife sharpener gismos you get in the store keep your knife sharp enough. I would guess the stone does a better job, but what about those small sharpeners?

@harmandros 10 лет назад

A sharpening stone needs liquid all the time. Oil means fine engine oil. Vegetable oils are absorbed by the stone, so are not suitable. Best liquid to use is washing soap. Better place the stone on wet towel or wettex sponge so it does not move. Video was good. Those who commented negative, show us their own video.

@JustifyJustin 10 лет назад

Just a quick note, I see you have some fine Global knives - remember, Globals should be sharpened at 10-15*, not 20* for optimal results :)

@RLhockey203 12 лет назад

there's no one "right way" to sharpen a knife, everyone has a different style, as long as your blade is sharp, you're doing it right

@grazyfrunk 8 лет назад

How can i buy this Sharping tool with tree stones ? Help please.

@Serostern 12 лет назад

That applies to driving, shaving, painting and pretty much anything you do. =P

@angeloinferno6553 11 лет назад

Well, to explain each step, the process of getting the edge, common mistakes, and everything else that needs to be in a good instructional video, it can take over 45 minutes, my knife sharpening classes usually last at least an hour and a half.

@1beero 10 лет назад

where did you get the stone holder / case from please

@daw162 10 лет назад

Look up IM-313 on the internet. There are versions that have only synthetic stones and versions that have synthetic and natural arkansas stones in them.

@patrickkelly7766 10 лет назад

The stone the chef is using is called a Tri-Stone. This is an industry standard used in commercial kitchens. You can purchase this type of stone from any commercial equipment restaurant supply company, Restaurant Depot or any broad line foodservice distributor. They run about $180.00 and be sure to use mineral oil with this type of stone. It is not a water stone.

@michelgiroux6588 12 лет назад

i have no problem sharpening my chef knife with your method but i can't seem to sharpen my paring knife. Is the method different for small knives?

@pennyfart 12 лет назад

Personally, I like to sharpen the opposite direction, meaning I pull against the stone instead of push. Also, I use leather to hone, much better than the chatter thing. Think about a barber's razor back in the day, they had leather strapped to their hip. Ultimately, he's not far off. Just little details between sharp and razor sharp. Search Japanese techniques and you'll see the difference.

@doreenvanmokum2595 9 лет назад

The danger of a dull knife is not so much the applied pressure, it's lack of control. A sharp knife cuts straight but a dull knife takes the line of least resistance, which may be towards your fingers and thumb. With a dull knife, you can injure yourself badly trying to slice a ripe tomato.

@EliosMoonElios 12 лет назад

1.- Decide how you want the edge Thin(very sharp low durability) or thick(less sharp more durability) 2.- Keep the knife in the angle of your choice. 3.- Use the hard stone first to do the angle choised. 4.- Keep the knife firm, nothing of wandering. 5.- Do al the sharp uniform. 5.- Slow when hard stone, a little more speed when soft stone.

@Bizorke 12 лет назад

Which way (direction) is correct? I would have guessed the best way is edge-trailing, so that steel does not accumulate on the edge. Seems that most video tutorials advise pushing the blade edge forward.

@Gandalf4137 12 лет назад

Can anyone tell me what the japanese water stone medium grit is?

@sieracki001 8 лет назад

I finish with stropping, this is what gives me the edge I want.

@dgillespie13 12 лет назад

I agree with the comments about the angle. He is confusing people with the 20 degree comment. Good techniques, but he needs to mention the steel will heat up and that can dull the knives making it hard to sharpen.

@h2ppyday4 11 лет назад

i use that exact same three stone sharpener and i get all my knives razer sharp. i dont use the dimond steel tho.

@mellowb1rd 11 лет назад

It always amazes me how so many experts come looking for videos on RU-vid about the very subject in which they are experts. I mean...if you are already an expert, why the hell are you looking up RU-vid tutorial videos on the subject in which you are an expert? I had no idea there were so many sharpening experts, airline pilots, MMA champions, historians and physicists on here. Is there a possibility some of them may be being less than honest and just using Wiki?

@Salar73 12 лет назад

right you are...

@JustForFunST 11 лет назад

What do you mean? What kind of glass?

@Mircix 11 лет назад

This guy must feel like a samurai while cutting his paper

@vasiliatmanchokov4981 9 лет назад

Your stone part was somewhat correct, although there needed to be emphasis on evenness and the whole length stroke. But why are you pushing the knife on the steel? The steel's only purpose is to straighten the edge that is slightly rolled and that is accomplished by pulling the knife on the steel. Pushing the knife on the steel (cutting the steel) actually destroys the fold and wears it off; it does sharpen the knife but shortens the life of the knife.

@nicolipotatski6288 9 лет назад

Its a diamond steel so it sharpens and aligns. That is the difference a normal steel just aligns.

@vasiliatmanchokov4981 9 лет назад

That is not possible. To sharpen, one takes OFF the material to create a thinner edge. To straighten, one will UNFOLD the rolled edge of the blade. If you take the rolled edge off by pushing on a "diamond steel" you are doing exactly what I said in the first place; shortening the life of the blade. In reality, a sharpened blade will be sharper if it is "honed" by a steel immediately after sharpening because the pressure that is applied during the push action of sharpening does bend/semi-fold the thin very edge of the blade. This is most noticeable with a barber's straight edge razor and strapping. Use a 60X loop and see for yourself.

@nicolipotatski6288 9 лет назад

Ohhh I see what your saying. Yeah that makes sense. Thanks Vasili. Yeah I strop it gets my knives insanely sharp.

@kwarnisplayer 11 лет назад

Norton Fine India stone?

@joviczarko 12 лет назад

1. No need for every second day to sharpen the knife on stones. Every 2 months is fine (Even if you are pro) 2. While sharpening, his blade is not lying good on stone, it wobbles. 3. You need to sharpen knife at least half an hour. 4. Destroing your work with diamond steel sharpener! Priceless!

@plankshubham 8 лет назад

Please recommend a reasonable stone to sharpen my stainless steel Japanese knives, i am very confused! The knife has become too blunt to use.

@matthewnakhla 8 лет назад

+Shubham Agarwal King whetstones are great and affordable

@arromac 11 лет назад

...Doesn't the stone rolling in the saddle make your blade uneven & dull?...

@Salar73 12 лет назад

there are many ways to Rome, still nowadays some Italian mamas-who cook divine dishes-pull the edge over the unglazed underside of a plate....I dare to say that almost every type of knife and steel needs its own method. Further said, knife and chef make a party and when reaching a high level of "quality" it indeed has a bit of Zen, I had expensive knives, that made me aggressive to handle and I own cheapest from flea market that delight me still after many years.

@angeloinferno6553 11 лет назад

Of course, I'm definitely not one of those "good enough" kind of people, so I'm going to include a lot more info than other people. On the other hand, there's enough info in my knife sharpening class to open a professional knife sharpening business after taking the class just once. I'm planning on making a dvd/set soon for people to use as a reference if they need to but my camera isn't working, no charger and some cameras can be pretty uncooperative when the battery dies.

@laketuna 10 лет назад

This guy is a chef by day and an crime-fighting vigilante by night.

@heffyfatman123 11 лет назад

if you lay the knife flat and bring the blade up until you cant see light between the stone and edge is much easier to find the angle than the method suggested here. Also a 1000/4000 sharpening stone is very usefull for that razor sharp edge. i would use a cheap knife and practice on that before doing with a nice knife like a global or shun. You may also want to look at this vid watch?v=kFhMGJYhYpU Bob Kramer makes the best knives, is a master sharpener and shows you where you can get a set

@nAndy416 11 лет назад

I sharpen my knives with a variety of whet stones but only about twice a year. I keep my knives sharp by honing them frequently.

@scirocco1990 12 лет назад

He finally says it properly at the end.LOL

@CountryMaster16 12 лет назад

@fairhillnorrie they could also ask theyre butcher or go to a slaughterhouse alot of them have a butchsupply store right next to them so they could by an steel there

@Ju105 12 лет назад

a dull knife means its blunt does it not shiney

@DJCRooK3D 12 лет назад

He has my knives!!!

@angeloinferno6553 11 лет назад

A series of videos would be good, each one outlining a different aspect of sharpening, from materials to grinds, and technique to sharpening media. It's just that all of the info for a (IMO) proper sharpening video would be too much for most people to handle in a single, non-stop youtube video. It's definitely possible, I've seen youtube videos last over a week, but to fully illustrate the process in a way the audience would understand is significantly easier through other means.

@oXbOxr00X 12 лет назад

he is skilled :) after u do it couple times u find the angel each time.. u also can cut a piece of wood .. hf

@tubeaholic 11 лет назад

No detailed demonstration on how to use the steel or what the differences in steel are.

@timmytyphoon 11 лет назад

3M makes a series of abrasive papers that run from 600 grit on down to .3 micron that used properly will put a surgical edge on your knives. And the paper doesnt cost several hundred dollars

@v5u7sulh2 12 лет назад

I always thought using a steel on a freshly sharpened knife was bad for the edge you just created, and that you should always end your sharpening on a fine stone, or a strop... the honing steel is for re-centering the edge after the knife has been in use for a while... but then again, if you're getting your desired sharpness thats all that matters!

@DeepFriedPotato 11 лет назад

Hmmm, I self taught so I don't know how much detail you need in a video but I think something like what eceipretsam has here on youtube in a 9-10 minute video is more than sufficient for most to go from blur to decent. The rest is then down to practice and understanding what you're doing(common sense?).

@burygems 12 лет назад

The Murray Carter Way!!

@angelface2157 8 лет назад

When and how does a leather strop come into play?

@FearNoSteel 7 лет назад

at the end of the sharpening process. it helps refine the edge by removing the weakened metal at the apex

@FearNoSteel 7 лет назад

You're missing out then. Great results with compound loaded strops, there is a whole world for you to explore

@eyewandersfoto 7 лет назад

Agreed. I quit steeling my home kitchen knives and now have a long loaded strop on a wooden paddle. Far less room for error and does just as good a job of realigning an edge that's starting to wear, if not better.

@2adamast 11 лет назад

So 40° (20°+20°) to cut an onion and to cut oak? 25°. 35° if you use it with a really big hammer

@JustForFunST 11 лет назад

If I'm doing this in my own home, I don't have that whole contraption... What can I use instead?!

@hurz506 11 лет назад

This is crazy, I apparently have killed all my knifes before, since I always thought I had to sharpen it by moving the knife towards me...

@Kennynva 10 лет назад

put the sharpening hone down on a cutting board instead of the table...right..???

@EdwardPk 11 лет назад

glass , leather belt ?

@chris2girardin 12 лет назад

Nice, the knives in behind the sharpener are Global.

@bridebahn9518 8 лет назад

I need a simple and small *multi tool* with *knife*, pliers, wire-cutter, bottle opener, can opener, screwdriver... Can anyone recommend me something appropriate?

@sarumandali 8 лет назад

+Bride Bahn You can find some very nice ones here: www.leatherman.com/multi-tools

@georginajackman1936 8 лет назад

You can get survival multi tool *for free* at *free-multitool.all-about.in*

@Mr.56Goldtop 8 лет назад

The Leatherman "Juice".

@Salar73 12 лет назад

correct Sharpenig is keeping it sharp without removing almost any material. How you gain this and things like ankle are up to the team and the purpose. Most made fault: people wait too long to make a stroke with the sharpener and store knives the wrong way

@eMtaiLZ 12 лет назад

5:15 transcribe audio : "This will get of all the metal birds."

@99butcher99 11 лет назад

when I am done sharpening my knives I always test by dry shaving a patch on my arm. Been doing it for 35 years. My wife always laughs at me saying, "I see you sharpened your knives again" Keeping the angle perfect (not the degree although that is important) but keeping that angle exactly the same ea. time. Lee Valley tools sell a little gizmo to put on your knife so the angle remains the same. Cheating but if you cannot maintain that exact angle ea. swipe it works great.

@angeloinferno6553 11 лет назад

That list was what I considered a minimum, there's just too many people who barely even know what a knife is or even how to use and care for them properly, I want to make absolutely sure that the audience knows what their doing after watching. True, for just a basic sharpening video on how to get a tolerable edge you'd probably only need about 15-25 minutes, but not everyone can self-teach this like we can, manual skill like this are becoming a lost art IMO, right alongside manual transmissions.

@3681pokey 8 лет назад

The proper way to sharpen a knife is heel to toe method...Also, it helps to keep the stones and the case clean of dirt and change the oil occasionally..

@jedirifleman 12 лет назад

This guy ain't too bad but you can watch a Murray Carter vid for a deeper learning of what it means to sharpen a knife. Murray Carter is a 17th generation Yoshimoto bladesmith and an American Bladesmith Society Master Bladesmith.

@goronyudo 12 лет назад

I didn't say that there weren't different techniques, but that there was a right "way" to sharpen a knife. The importance, as I said, is the technique, which leads to the result. You should probably educate yourself on the different techniques before you blurt out a comment on RU-vid. I am also deeply concerned that you have to rely on insults to try to make a point.

@guggiuggi3687 10 лет назад

This video is another good example of "go home and try it again". It is also a prime example of why you should avoid sharpening videos that start with a guy saying something to the effect of "Hi there, my name is Super Important, and I'm gonna show you how to sharpen your knives correctly, because I'm so awesome." 9 out of 10 times they'll proceed with raping a stainless POS chefs knife until they scrape at the edge with a finger and conclude "Oh that's the sharpest knife ever!". Un-im-pressive

@Salar73 12 лет назад

most important way to keep a knife sharp therefore is: to avoid dullening. That needs skill. Cutting vegetable freehands, ie without board, can keep it sharp for ex 100 times longer. Japanese chefs avoid contact to the board as much as possible. I always watch my students board first...mostly I can tell the rest from that...

@MRSketch09 12 лет назад

In the end... Lots and Lots of practice.

@hexusziggurat 11 лет назад

My super fine stones are have a rating OVER 9000.

@angeloinferno6553 11 лет назад

Put simply, truly sharpening a knife properly takes more than you can fit in most youtube videos. If you're really interested in sharpening knives I would suggest either buying a professionally made video or getting a few really cheap knives and learn from (careful) experience.